Fay Ripley's Christmas pudding recipe

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  • Serves 8
  • 45mins to prepare, plus over night soaking, 5hrs to cook
  • 589 calories / serving
  • Freezable
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Place the dried fruits in a large bowl, pour over the brandy and stir well. Cover with clingfilm and leave to soak overnight.

Add the remaining pudding ingredients and stir well. Grease a 1.2 litre (2 pint) pudding basin with butter. Fill it three-quarters full with pudding mix. If you are using a lidded basin, secure the lid. If you are using a traditional ceramic pudding basin, cover with a double layer of buttered, nonstick baking paper that's pleated in the middle, followed by a layer of foil. Tie the string tightly around the rim and make a loop of string to use as a handle.

Put an upturned, heatproof saucer in the base of a large pan and sit the pudding basin on top. Pour boiling water into the pan so it comes halfway up the side of the basin. Cover the pan and bring to the boil. Reduce the heat and simmer for 5 hours, topping up with boiling water when necessary, until a skewer comes out clean.

Invert the pudding onto a serving plate, dust with icing sugar and top with holly. Serve with the brandy butter.

Fay's Family Food by Fay Ripley, text © Fay Ripley 2009, photography © David Munns 2009, published by Michael Joseph is available online at www.tesco.com

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  • Ingredients

  • 150g (5oz) raisins
  • 150g (5oz) sultanas
  • 50g (2oz) mixed peel
  • 60g (2¼oz) dried cherries
  • 50g (2oz) soft pitted prunes, chopped
  • 50g (2oz) glacé cherries, halved
  • 150ml (5fl oz) brandy
  • 50g (2oz) blanched almonds, toasted, roughly chopped
  • 1 lemon, finely zested
  • 2 clementines, finely grated
  • 110g (3¾oz) fresh white breadcrumbs
  • 1tsp mixed spice
  • 200g (7oz) molasses sugar
  • 2tbsp black treacle
  • butter, for greasing
  • 50g (2oz) self-raising flour
  • 1 Bramley apple, peeled, cored, grated
  • 110g (3¾oz) shredded suet
  • 2 large eggs
  • icing sugar, for dusting
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  • Energy 2482kj 589kcal 29%
  • Fat 19g 27%
  • Saturates 8.3g 42%
  • Sugars 74.6g 83%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 93.2g Protein 7g Fibre 5.1g


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